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Espresso Cheesecake




  • 3 packages of cream cheese, softened

  • 3/4 cup granulated sugar

  • 1/4 cup heavy cream

  • 4 eggs

  • 1/2 cup brewed coffee or espresso

Ganache Topping: (OPTIONAL)


  1. Preheat oven to 350°F and lightly grease a springform pan with pan release spray.

  2. Place crushed graham crackers, crushed espresso beans, and oil in a medium bowl, stir to combine. Press the crust into the bottom of the springform pan, place the pan on a large baking sheet, and bake for 15 minutes. Remove the crust from the oven and set aside to cool.

  3. Place cream cheese and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk until combined and fluffy. Add cream, eggs, and coffee to the mixer and whisk until blended.

  4. Once the crust has cooled completely, pour the cheesecake batter into the pan, and return to the oven. Bake for 15 minutes, then, without opening the oven door, reduce the oven temperature to 200°F. Continue to cook for 2 hours. After the 2 hours, turn the oven off, leaving the oven door closed, and allow the cheesecake to rest for 30 minutes.

  5. Remove the cheesecake from the oven and set aside to cool completely at room temperature before covering with plastic and placing in the refrigerator overnight or until set.

  6. Once set, remove the cheesecake from the refrigerator, and set aside.

  7. (OPTIONAL GANACHE) Place heavy cream and chocolate chips in a medium saucepan and warm over low heat. Stir the ganache frequently until the chocolate has melted and thoroughly combined with the cream. Let the ganache cool slightly before pouring over the top of the cheesecake. Set aside or refrigerate until the ganache has cooled. Before serving, sprinkle the cheesecake with the chopped chocolate covered espresso beans.

  8. ** If you choose not to make the ganache topping, try drizzling Verbena Espresso Bean Balsamic or Verbena Kona Coffee Balsamic over the top.

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